Description
Peppermint Meltaway Cookies are irresistibly soft, buttery, and sweet holiday treats with a unique texture between shortbread and cakey cookies that melt in your mouth. These festive cookies feature a creamy dough enriched with peppermint extract, chilled for perfect texture, and topped with a smooth peppermint buttercream frosting sprinkled with crushed candy canes.
Ingredients
Scale
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/4 cup (30g) cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Frosting
- 6 Tablespoons (85g) unsalted butter, softened
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1–2 Tablespoons milk, at room temperature (dairy or nondairy)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- optional: 1 drop red or pink food coloring
- 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Wet Ingredients: Add the egg yolk, vanilla extract, and peppermint extract. Beat on high speed until combined, scraping down the bowl as necessary.
- Incorporate Dry Ingredients: Add flour, cornstarch, baking powder, and salt. Beat on low speed until just combined into a thick, creamy dough. Cover tightly and chill in the refrigerator for at least 30 minutes, up to 3 days.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Scoop and roll dough into 1 tablespoon sized balls (about 20–22g each). Place dough balls 3 inches apart on baking sheets. Slightly flatten each ball with the palm of your hand to just under 2 inches in diameter.
- Bake Cookies: Bake for 14 minutes or until edges appear set. Watch carefully as cookies won’t brown. Remove from oven and allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: Beat softened butter on medium speed until creamy, about 1 minute. Add confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes. Adjust consistency by adding more sugar to thicken or more milk to thin. Add a pinch of salt to balance sweetness.
- Optional Tinting: If desired, add 1 drop of red or pink food coloring and beat until color is evenly distributed, adding more to deepen color.
- Frost Cookies: Using a knife or icing spatula, spread frosting on cooled cookies. Lightly sprinkle crushed candy canes on top.
- Storage: Store frosted cookies covered at room temperature for up to 1 day or refrigerate for up to 5 days. Frosting soft-sets after a few hours, developing a slightly dry top layer.
Notes
- The cornstarch and confectioners' sugar are essential for the cookie’s tender, meltaway texture.
- Chilling the dough for at least 30 minutes is mandatory to ensure proper texture and easier handling.
- Slightly flatten dough balls before baking so cookies spread evenly without becoming too thick or cakey.
- Use crushed candy canes for a festive garnish and extra peppermint flavor.
- Adjust frosting thickness by adding confectioners’ sugar or milk as needed.
- Frosted cookies can be refrigerated for up to 5 days, but bring to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
